Yield: 10 Servings
Measure | Ingredient |
---|---|
6 ounces | Pkgs. cream cheese softened |
2 tablespoons | Mayonnaise |
2 tablespoons | Sugar |
1 \N | Can whole-berry cranberry |
\N \N | Sauce (16 ounce) |
1 \N | Can unsweetened crushed |
\N \N | Pineapple (8oz.) |
1 cup | Finely chopped pecans |
1 cup | Whipping cream |
½ cup | Powdered sugar |
1 teaspoon | Vanilla extract |
\N \N | Formatted by Millie Ellis |
Combine cream cheese and mayonnaise in a medium mixing bowl; beat at medium speed of an electric mixer until smooth. Gradually add 2 Tablespoons sugar, beating well. Add cranberry sauce, pineapple, and pecans, stirring well to combine. Set cream cheese mixture aside. Beat whipping cream at high speed until foamy; gradually add ½ cup of powdered sugar, beating until soft peaks form. Fold in vanilla. Gently fold whipped cream mixture into cream cheese mixture. Pour mixture into a lightly oiled 5-cup mold, and freeze until firm. Remove salad from freezer 15 to 20 minutes before serving.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 18, 1998